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cucumber chiki konkomber stobá antillean recipe stew

Stobá di cucumber – Braised West Indian cucumbers

door Linda Terrizzi

The cucumber chiki is one of my personal favorites! Who said that Antillean cuisine is all about meat? One of our most popular vegetables is this 'konkomber chiki', a typical cucumber variety from the Caribbean with nice spines and a tail…Unfortunately there is no real Dutch translation for it, but the English would call them “West Indian Gherkin” or “Burr Gherkin”. You just have to know…

The cucumber chiki is great as a stew. Even kids love it….! We have mentioned this dish with both the meat dishes and the vegetarian dishes. For a vegetarian version you can just use the pork tail and the salt meat totally forgotten. Even then, the dish is very tasty!



You can often find the cucumber chiki in tropical (sometimes also Surinamese) toko's.

This recipe is for 4 people

INGREDIENTS:

  • 1 kilo cucumber chiki (“West Indian Gherkins”)
  • 200 grams of pork tail
  • 100 grams of salt meat / karnisa
  • 1 large potato, cubed
  • 1 onion, chopped
  • 1 / 2 teaspoon cumin powder
  • 1 tomato, cubed
  • 1 red pepper, diced
  • a sprig of celery, chopped
  • 1 garlic clove, minced
  • 1 stock cube
  • 2 tablespoons of oil
  • 1 tablespoon of butter
  • a small can of tomato paste (70gr.)
  • 1 tablespoon of ketchup
  • 1 teaspoon of sugar
  • water

komkomber chiki antillean recipe stew cucumber

PREPARATION komkomber chikí:

Let the pig tail en the salt meat soak overnight in plenty of water.



Clean the cucumber chiki by cutting off the 'tail' and brushing them well in a bowl of water. Cut them in half lengthwise and then cut them into half slices about 1cm thick.

Now throw away the water in which the meat has stood and cut the meat into cubes. You cut the pork tail into pieces of 3cm.

Then put a pan (with a thick bottom) containing about 500ml of water on the fire. Then dissolve the stock cube in this and add the meat and tail. Cook this for at least an hour and a half.

Now add the cucumber and all other ingredients and let it cook for another 30 minutes. – meanwhile, stir occasionally.



Pay attention to the water level; as the stobá too dry, you can add a little more water. If too much water remains in the pan, boil the stobá then for a short time on high heat and without a lid, so that it can evaporate. (make sure that you always stir well when cooking over high heat to prevent burning!)

Serve the stobá finally with rice or funchi. - Enjoy your meal!

cucumber chiki konkomber stobá antillean recipe stew

In the photo: Yadira Sillé's konkombers… from our own garden! So you see: even in the Netherlands, these exotic cucumbers grow well.


Also try

Do you love Antillean stews? Then try our traditional chicken stew!

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Stobá di komkomber chikí - Braised Antillean cucumbers
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